master's thesis
Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda

Huzjak, Đurđica
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Huzjak, Đ. (2014). Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:046216

Huzjak, Đurđica. "Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:046216

Huzjak, Đurđica. "Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:046216

Huzjak, Đ. (2014). 'Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 July 2021, https://urn.nsk.hr/urn:nbn:hr:109:046216

Huzjak Đ. Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2021 July 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:046216

Đ. Huzjak, "Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:046216

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